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The Best Recipes All Canadian Potato Salad

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All Canadian Potato Salad

"This potato salad is not only colourful, it has the perfect creamy to crunchy ratio."

Ingredients :

  • 4 pounds russet potatoes
  • 3 tablespoons cider vinegar
  • 3 large eggs
  • 2/3 cup mayonnaise, or more to taste
  • 2 teaspoons salt
  • 1 teaspoon dry mustard
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons hot water, or as needed
  • 3 stalks celery, diced
  • 1 red bell pepper, seeded and diced
  • 1 onion, finely diced
  • 3 green onions, thinly sliced
  • 1/4 cup diced dill pickles
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon paprika

Instructions :

Prep : 20M Cook : 12M Ready in : 1H55M
  • Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low; simmer until tender, about 25 minutes. Drain. Cut potatoes into 1-inch cubes, leaving skin on. Drizzle potatoes with vinegar while warm; set aside to cool completely, about 20 minutes.
  • Place eggs in a saucepan, cover with water, and bring to a boil. Remove from heat; let eggs stand in hot water for 15 minutes. Remove eggs from hot water; cool under cold running water. Peel eggs; cut 2 eggs into 1/4-inch dice. Slice the remaining egg into 1/4-inch slices; set aside for garnish.
  • Stir together the 2 diced eggs, mayonnaise, salt, dry mustard, celery seed, and black pepper in a large bowl; stir in hot water. Stir potatoes, celery, red bell pepper, onion, green onions, pickles, and parsley into mayonnaise mixture; cover and chill in the refrigerator for 30 minutes. Sprinkle salad with paprika and arrange reserved egg slices on top before serving.

Notes :

  • Cooking potatoes in their skins prevents them from absorbing too much water and losing flavor.

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